serves / makes 6-8
5 prep time
5 mins cooking time


A dairy and gluten free cheesecake thats tastes exactly like a ‘normal’ cheesecake.


For the base:

  • 75g gluten and dairy free digestive biscuits
  • 25g dairy free spread
  • 2 teaspoons golden syrup

For the cheesecake:

  • 300g dairy free cream cheese
  • 65g caster sugar
  • 1 lemon, juiced
  • 200ml dairy free cream

For the topping:

  • 1 teaspoon cornflour
  • 1/2 lemon, juiced
  • 40g caster sugar
  • 300g summer fruits
  • 2 tablespoons water


  1. Melt the dairy free spread and golden syrup together in a small saucepan or in the microwave
  2. Crush up the digestive biscuits, I do this by putting them in a freezer bag and bashing them with a rolling pin
  3. Mix the melted dairy free spread, syrup and crumbs together
  4. Grease an 8” cake tin, I used one with a push up base so the cheesecake can be easily removed
  5. Place the crumb mix into the cake tin and firmly press down
  6. Chill in the fridge for 30 minutes
  7. To make the cheesecake cream combine the soft cheese, sugar, lemon juice and cream and whisk until thick and creamy
  8. Spread the creamy mixture over the biscuit base, smooth the top and chill in the fridge for about 5 hours or overnight if possible
  9. For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
  10. Allow to cool, remove the cheesecake from the cake tin and then spoon the fruit mixture on top, serve immediately

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